Okay so things you should know about this recipe: it's a great base, starter soup but it's very thin not hearty. Most of the flavour is coming from the vegetable broth and mushroom of course. It is also a sodium bomb especially if you add the teaspoon of soya which I felt it needed but I know others added even more (not sure how). I added potatoes but not enough and puréed 3/4 of it in the end and added it back with the rest of the soup. Still was very thin. I suggest do this recipe and add a few big potatoes than purée it for a thicker consistency. The taste was very good! The moz cheese on the top is a good idea but can easily submit for vegans. I actually added this on top of basmati rice to make it more of a meal! Was amazing! But again it's a very thin clear soup so if you want something heartier add potatoes or chickpeas etc with a little purée time. : )
I can't fairly give a rating here because I made so many changes - but this was very good! I have been waiting for my incompetent grocery store to have leeks in stock but apparently that's not happening - so today I simply ran out of patience! I made your recipe with a combo of dried porcini, baby bella, red and white onions. The soup is just finished and I burned my mouth in my haste to taste it! I vow to make this again and give it a rating based on the ingredients! Thanks, Rita!
This was fabulous. Though I followed the recipe (for the most part the only changes i made were to use sweet onions and to caramelize the onions prior to adding the leeks and spices and I skipped the parsley out of laziness!) I put cheese on top- the only kind I had was a mix of provolone, mozz and parmesan shredded and it was PERFECT on top of this. Oh, and I had to add another 1/2 tbsp of beef base concentrate but that was personal preference. I think it would have been fine if I didn't. Thanks for an awesome recipe! Next time I make this I am doubling the mushrooms!
We loved this soup. I didn't have any leeks so used all sweet onion. Loved the addition of mushrooms. I also added a splash of red wine for a little more depth of flavor. This warmed us on a cold, drizzly evening. Thanks for posting!
I just loved this soup! I changed a few things. I had a bunch of left over portabello mushrooms, so I used those instead of the porcini mushrooms. Instead of the mushroom liquid I used vegetable broth, and I replaced the two tablespoons of broth with soy sauce to make it taste more "beefy." I also used only half the amount of red onions suggested, and replaced the other half with shallots. I really thought that the amount of garlic called for would be overkill, but it was really delightful! We put croutons and shredded parmesan cheese over top of this and stuck it under the broiler for a minute. A real treat for a vegetarian that used to LOVE french onion soup and can't have it now. This is one of my new favorite soup recipes. Thank you so much for posting this!
I was tired of cream of... stuff. This was a welcome change. I did not have leeks and used a mix of portabella and white. Took out 1/2 c of water and put in 1/2 c of white wine. At the end, put in two tsp of cornstarch. My family lapped it up and we have 3 kids in them. Great stuff.
Rita, even with just using regular white button mushrooms your soup was excellent, I can just imagine this soup with the porchini mushrooms! I am going to try it again with the dried porcini, and submit a new review. I used 4 cups beef broth and 4 cups water and still added in the beef base powder, we loved this soup, thanks for sharing hon!...Kitten :)
This is the best homemade onion soup I've ever made. I followed the recipe exactly. To darken the broth I added 2 tblsp of soy sauce and 3 dashes of worchestire sauce. Thanks for a great recipe, we are adding it to our xmas menu.
Ok... I had dried mushrooms, it was rainy outside and I didn't want to go to the store. The result? An alternate version of this great soup! I only had white onions and a dried mushroom mix, rather than just procini. It turned out great! I did opt to put a bit of mozzarella ontop and used beef stock as a base. Yummm!
This soup smelled wonderful! I fried the garlic instead of roasting it, used chicken broth instead of bouillon and water, and added some chopped chicken. It was lovely. The broth seemed bland to me, maybe I’ll add the bouillon and a dash of lemon juice or worshshire to it next time. Oh! Also more garlic! Yum!